Panzanella Salad Recipe

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What’s not to like about a salad made of bread and cheese? In this classic Italian salad, crusty bread, prosciutto, and creamy mozzarella balls temper the bright, acidic tomatoes and vinaigrette. It’s one of my favorite things to serve as a quick, summery meal or as a delicious side! It’s also a super easy dish to bring to your next potluck or BBQ (pro-tip: bring the ingredients and assemble the salad right before serving to keep it as fresh as possible in the summer heat!). 

For more fresh, summery salads and sides, check out my Watermelon Feta Salad, Whipped Ricotta Dip, Burrata & Citrus Salad, Cobb Salad Platter, Burrata Crostini, Ultimate Burrata Board, Red, White & Burrata Board, Crudite Platter, and Fresh Fruit Board.

Panzanella Salad Ingredients

• Loaf of Italian bread, torn into 1-inch pieces

• 3 tablespoons extra-virgin olive oil

• 2 large heirloom tomatoes, cored and sliced into wedges

• 2 Persian cucumbers, sliced

• 1/3 cup thinly sliced red onion

• 1/4 cup loosely packed basil leaves, thinly sliced

• 8 ounces ciliegine mozzarella, drained

• 3 tablespoons capers, drained

• 8 pieces thinly sliced prosciutto

• Panzanella Dressing (See below)

Panzanella Dressing Ingredients

• 1 rounded tablespoon Dijon mustard

• 1/4 cup champagne vinegar

• 1/2 cup extra-virgin olive oil

• Fine sea salt

• Freshly ground black pepper

How To Make Panzanella Salad

• Make the salad. Preheat the oven to 350°F and line a baking sheet with parchment paper. 

• Spread out the bread on the sheet and drizzle with the olive oil. Bake for 15 minutes or until golden brown and toasted, then let cool. 

• Meanwhile, make the dressing. In a medium bowl, whisk together the Dijon and vinegar, then gradually whisk in the olive oil. Season to taste with salt and pepper.

• In a large bowl, add the bread, tomatoes, cucumbers, onion, basil, mozzarella, and capers. Add about half the dressing, then toss to combine. Season and adjust dressing to taste. 

• Transfer to a serving platter and top with the prosciutto. Serve any remaining dressing on the side.

What Is Panzanella?

If I boil it down, it’s basically a salad where bread is a main ingredient–and I’m not talking about croutons! More specifically, panzanella is a chopped salad made with stale bread, vinegar, tomatoes, cucumbers, and some other seasonal and/or local ingredients. When I make it, I make sure to always include some form of mozzarella (I am a cheese girlie first), but it certainly isn’t a requirement if we’re talking about tradition.

Bread for Panzanella

Well, the simple answer is: the crustier, the better! This salad is the perfect answer to “what do i do with this stale bread?” If you don’t have any stale loaves lying around, buy any kind of country loaves. Avoid those soft, crustless breads like brioche and challah..they’re delicious but they’re too soft for a salad. 

No matter what kind of bread you end up with, don’t cube it with a knife! Tearing is very important for crispy, well-seasoned pieces. 

What is Ciliegine?

It’s basically a miniature version of our favorite soft, fresh, milky cheese that originated in Naples. THey are almost always sold in their brine and can be made from water buffalo milk (like all mozz used to be) or a combination of buffalo and cow’s milk. 

You can also use bocconcini–you might want to halve or quarter them! The only difference really is the size! Ciliegine (which means “cherry” in Italian) are about the size of, you guessed it, cherries, where as bocconcini are about the size of eggs!

How To Make a Panzanella Salad Video

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What Wine to Serve with Panzanella Salad?

This board is from my new deck: The Wine & Cheese Board Deck! It’s all about wine & cheese pairings… here’s a little taste:

Choose a white wine with some acidity to match the tangy tomatoes and contrast the rich cheese, like a pinot grigio–a light-bodied white wine. Its easygoing profile won’t get wiped out by the vinaigrette and briny capers either.  

For alternatives, try other Italian whites like Soave or Vermentino 

For the full details on how to pair cheese and wine with 50 perfect pairings, grab a copy of The Wine & Cheese Board Deck, available now and the perfect holiday gift!

Show Me Your Panzanella

I hope this post inspires you to make this recipe. Nothing makes me happier than seeing the salads and spreads you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share! 

And, If you liked this recipe, please rate and review.

Photos by Haley Hunt Davis of Salt Worth Creative. Food styling with Ryan Norton.